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Peppermint Swirl Fudge Recipe

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4.5 from 24 reviews

This Peppermint Swirl Fudge features a rich and creamy chocolate base layered and swirled with a peppermint-infused white chocolate layer, topped with crushed peppermint candies for a festive and flavorful treat. Perfect for holiday gifting or enjoying as a sweet indulgence.

Ingredients

Scale

Chocolate Layer

  • 2 cups semi-sweet or dark chocolate chips
  • 1 tablespoon unsalted butter
  • 1 (14 oz) can sweetened condensed milk, room temperature
  • ½ teaspoon peppermint extract
  • Pinch of salt

Peppermint Swirl Layer

  • 1 ½ cups white chocolate chips (use real white chocolate, not almond bark)
  • ½ tablespoon unsalted butter
  • ⅓ cup sweetened condensed milk, room temperature
  • ½ teaspoon peppermint extract
  • 1–2 drops red gel food coloring

Topping

  • ½ cup crushed peppermint candies or candy canes

Instructions

  1. Prep the pan: Line an 8×8-inch square pan with parchment paper, leaving an overhang on two sides to easily lift the fudge out later. Lightly coat the parchment with nonstick spray and place the pan on a flat surface.
  2. Make the chocolate fudge base: In a heatproof bowl, combine the semi-sweet or dark chocolate chips, 1 tablespoon of unsalted butter, and 14 ounces of room temperature sweetened condensed milk. Set the bowl over a pot of simmering water (double boiler) and stir constantly until the mixture is fully melted and smooth. Remove the bowl from heat and stir in ½ teaspoon peppermint extract and a pinch of salt.
  3. Make the peppermint swirl layer: In a separate heatproof bowl, combine 1 ½ cups white chocolate chips, ½ tablespoon unsalted butter, and ⅓ cup room temperature sweetened condensed milk. Melt gently over a double boiler, stirring until completely smooth. Then stir in ½ teaspoon peppermint extract and 1 to 2 drops of red gel food coloring. Stir just enough to mix, leaving streaks for the swirl effect.
  4. Layer and swirl: Pour about three-quarters of the chocolate fudge base into the prepared pan and spread evenly. Drop spoonfuls of the red peppermint white chocolate mixture over the surface, then add the remaining chocolate fudge mixture in the gaps. Use a knife or skewer to gently swirl the two mixtures together, creating figure-eight patterns without overmixing to maintain distinct swirls.
  5. Add the topping: Evenly sprinkle ½ cup crushed peppermint candies or candy canes over the top of the swirled fudge. Press the candies gently so they adhere to the surface.
  6. Chill and set: Place the pan in the refrigerator and chill for at least 3 hours until the fudge is fully set and firm. Once set, lift the fudge out using the parchment overhang and cut carefully into 25 squares with a sharp knife.

Notes

  • Use room temperature sweetened condensed milk to ensure smooth melting and prevent seizing.
  • For a more intense peppermint flavor, adjust the peppermint extract to taste, but avoid adding too much to prevent bitterness.
  • Use real white chocolate instead of almond bark for authentic flavor and texture.
  • Press the crushed peppermint candies gently but firmly so they stick to the fudge and don’t fall off when cutting.
  • If you want a stronger red color, add up to 2 drops of gel food coloring; avoid liquid coloring to prevent altering fudge consistency.
  • Store fudge in an airtight container in the refrigerator to maintain freshness for up to two weeks.

Find it online: https://queenrecipe.com/peppermint-swirl-fudge-recipe/